Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of p...
This study aimed to investigate the interaction parameters of antioxidant molecules in some spices and vegetables with gamma radiation. At first, mass attenuation coefficients (MACs, cm2/g) of gingerol, rosmarinic acid, quercetin, curcumin, eugenol,...
During the development of food radiation processing protocols, one of the aims is to find an optimal dose range for a specific type of product in which pathogenic microflora are inhibited while biochemical and organoleptic properties are not disturbe...
Food irradiation is a process used for various purposes, the main function of which is food safety. Although food irradiation has been used to ensure food safety, most consumers are unaware of the basic concepts of irradiation, misinterpreting inform...
Food irradiation is a scientifically validated method for improving food safety and shelf life, yet public acceptance remains limited due to persistent misconceptions. This study investigates consumer perceptions of irradiated food in the Abai region...
Food irradiation is gaining popularity worldwide due to its potential to extend shelf life, improve hygienic quality, and meet trade requirements. The electron paramagnetic resonance (EPR) method is a reliable and sensitive technique for detecting un...
Ultraviolet (UV-C) light-emitting diode (LED) light at a wavelength of 250–280 nm was used to disinfect skinless chicken breast (CB), stainless steel (SS) and high-density polyethylene (HD) inoculated with Salmonella enterica. Irradiances of 2 mW/cm2...
The utility of microwave irradiation to accelerate the onset of equilibrium and improve ELISA performance was examined using ELISAs for the detection of the plant toxin ricin and gliadin. The ricin ELISA normally requires several one hour incubations...
Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the s...
Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Prese...
Food irradiation aims to eliminate biohazards such as pathogens, microbes, fungi, etc., as the identification of irradiated food and dose assessment ensures its safe use. Hazelnut is the most universal widespread nut and can be found as a whole fruit...
Background/Objectives: This study investigates consumer perceptions and acceptance of ionizing radiation (IoR) as a perishable food stabilisation technology. Consumers’ preferences influence the success of emerging food technologies. Therefore,...
Food irradiation is a clean, safe and non-thermal technology applied to destroy pathogenic microorganisms, i.e., Salmonella spp., in hen eggs. Currently, in Europe only the egg white can be irradiated up to 3 kGy, so different control methods are cru...
Tarhana is a traditional food produced by the fermentation, drying and grinding of dough prepared with wheat flour, yoghurt, various vegetables and spices. Microbiological risks and pest formation are the major problems encountered during the storage...
The Federal Food, Drug, and Cosmetic Act (FFDCA) provides that a food is misbranded if the label accompanying the product is false or misleading in any particular. Congress provided minimal guidance to assist the FDA in making these determinations. W...
Vitamin D deficiency due to, e.g., nutritional and life style reasons is a health concern that is gaining increasing attention over the last two decades. Vitamin D3, the most common isoform of vitamin D, is only available in food derived from animal...
Post-harvest food loss significantly threatens global food security, and solar drying offers a sustainable preservation solution. The effectiveness of solar drying depends on consumer acceptance, in which color is a critical quality attribute. This s...
The tuber of Amorphophallus paeoniifolius (Dennst.) Nicolson (Araceae) has been receiving attention as an alternative food source. However, the tuber contains oxalate compounds which reduce the utilization of this species as a food material. Ind...
One of the most important tasks in the food industry is the search for alternative biochemical markers of radiation treatment in dietary, chilled meat products such as chicken and turkey. Major organic volatile chemicals found in meat products can be...
Fresh produce contamination poses a significant public health risk. Traditional disinfection methods using chemical solutions, while effective, raise environmental and health concerns. This study explores UVC irradiation, a promising non-chemical alt...
Throughout their cancer treatments, around half of all patients will undergo irradiation that is accompanied by several side effects reducing their quality of life and leading to the interruption or extension of their treatment course. Pelvic irradia...
Aflatoxins are foodborne toxins that occur naturally in various crops because of fungal contamination, particularly from two strains, namely Aspergillus flavus and Aspergillus parasiticus. Given their adverse properties, which are teratogenic, mutage...
Ultraviolet-A light-emitting diode (UVA-LED) irradiation is an emerging technology for biofortifying plants with enhanced nutraceuticals. This study firstly investigated effects of various doses (0-control, 16, 32, 48 J/cm2) on Chinese cabbage microg...
Food irradiation is increasingly used to extend shelf life and control pests and diseases. Monitoring post-treatment doses typically relies on expensive, laborious instruments and may miss low doses. We previously proposed a chemical fingerprinting m...
Reducing post-harvest losses of cereal crops is a key challenge for ensuring global food security amid the limited arable land and growing population. This study investigates the effectiveness of electron beam irradiation (5 MeV, ILU-10 accelerator)...
Food crops around the world are commonly contaminated with Aspergillus flavus, which can produce the carcinogenic mycotoxin aflatoxin B1 (AFB1). The objective of this study is to test an X-ray irradiation sterilization method for studying AFB1 in con...
In this work, an investigation using UHPLC-Q-Orbitrap-MS and multivariate statistics was conducted to obtain the lipid fingerprint of Camembert cheese and to explore its correlated variation with respect to X-ray irradiation treatment. A total of 479...
One-third of the world’s food supply is lost, with meat being a major contributor to this loss. Globally, around 23% of all meat and 35% of all seafood products are lost or wasted. Meats and seafood products are susceptible to microbial spoilag...
This study investigates the chemical and sensory effects of UV-C disinfection on black, white, green, and pink peppercorns using a scalable mechanical drum reactor. While previous research has demonstrated the efficacy of UV-C radiation in microbial...
Fish and fishery products are among the food commodities of high commercial value, high-quality protein content, vitamins, minerals and unsaturated fatty acids, which are beneficial to health. However, seafood products are highly perishable and thus...
Microbial contamination represents an undesirable event in various domains. Bioactive natural compounds possess plenty of health benefits, including antimicrobial, antifungal and antioxidative activity; however, they are chemically unstable and susce...
The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in prope...
The efficiency of polyfunctional monomers as cross-linking co-agents on the chemical properties of natural rubber vulcanized by electron beam irradiation was studied. The following polyfunctional monomers were used: trimethylolpropane-trimethacrylate...
This work investigates the effects of gamma irradiation (0.1–10 kGy) on four Italian wheat matrices, such as durum, conventional soft, integrated soft, and biological soft wheat, by coupling Raman, FTIR-ATR and EPR spectroscopies to provide com...
The increasing presence of various organics poses significant threats to aquatic ecosystems and living organisms. Conventional water treatment methods are often insufficient, necessitating the development of powerful and sustainable alternatives. Thi...
X-ray irradiation is an emerging non-thermal technology that is used as a preservation and sanitization technique to inactivate pathogens and spoilage organisms, increasing the shelf life of products. In this work, two different types of surface-ripe...
The influence of the lunar cycle on bluefin tuna foraging in the upwelling area of the Strait of Messina was investigated by exploring trophic interaction with mesopelagic fish and cephalopod prey. To focus on how the lunar cycle could affect availab...
The objective of this study is to develop a universally applicable approach for establishing the optimal dose range for the irradiation of plant and animal products. The approach involves the use of the optimization function for establishing the opti...
This study aimed to develop a shelf-stable, plant-based whole hard-boiled egg analogue, available in both regular and low-allergenic versions. Six plant proteins—soy, mung bean, pea, rice, potato, and wheat—were formulated into egg white...
Phytosanitary treatments disinfest traded commodities of potential quarantine pests. Phytosanitary irradiation (PI) treatments use ionizing radiation to accomplish this, and, since their international commercial debut in 2004, the use of this technol...
Clarified and standardized apple juice was ultraviolet-irradiated to inactivate polyphenol oxidase enzyme and microbiota, and its effect on bioactive compounds and stability during storage was also evaluated. Apple juice was irradiated with 345.6 J/c...
This work reports the results of a study carried out to verify the applicability of the CEN EN 13751 method, based on the photo-stimulated luminescence (PSL) technique, for the identification of irradiated fruit. A total of 15 types of fresh and drie...
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associ...
Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperat...
The efficiency of food irradiation depends on the accuracy of the irradiation dose range that is sufficient for inhibiting microbiological growth without causing an irreversible change to the physical and chemical properties of foods. This study sugg...
Agricultural food commodities are highly susceptible to contamination by fungi and mycotoxins, which cause great economic losses and threaten public health. New technologies such as gamma ray irradiation, ultraviolet radiation, electron beam irradiat...
Poly(lactic acid) (PLA) is a biodegradable polymer used for food packaging. The effects of electron beam radiation on the chemical and physical properties of amorphous PLA were studied. In this study, amorphous, racemic PLA was irradiated at doses of...
In recent years, as the desire for a healthy lifestyle has become more widespread, consumers are gaining an increasing appreciation for safe, high-quality food. Researchers are constantly seeking new ways to protect foods from insect pests and fungi....
In this study, we investigated the effects of gamma irradiation on the antioxidant activity and metabolite profiles of Euphorbia maculata calli (PC3012). Gamma irradiation at various doses (0, 0.05, 0.5, and 10 kGy) significantly enhanced the 1,1-dip...
Overweight and obesity are worldwide problems; several strategies have been applied to counteract them, including the development of functional foods with specific bioactivities. Sorghum has been shown in in vitro and in vivo studies to improve vario...
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